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    The recipe you requested is a duplicate of recipe #67840.

    During regular maintenance of our database, we identify duplicate recipes. In order to improve the efficiency of our database and search features, duplicate recipes are removed. This benefits everyone using Food.com.

    Please see recipe #67840.

    The recipe you requested:

    Authentic Hungarian Sauerkraut and Pork #445104

    by Timothy J Higgins Eva

    posted on December 30, 2010

    Long ago, people had to lay away food to see them through the winter. Every house in the "old country" had a root cellar in which they stored their winter supply of onions, apples, squash, potatos, carrots, parsley roots and cabbage heads. In the fall you could smell the shredded cabbage fermenting in several large 30 gallon stoneware containers. I remember my father and mother bending over a wooden board that was made to shred cabbage heads. After it was shredded it was packed in layers with salt in large stoneware containers. It was hard work, but that sauerkraut was eaten with gusto and left you with a feeling of well being. Sauerkraut was not only cheap and plentiful, but it was full of vitamins that warded off illness. It was a mainstay of Austrian-Hungarian winter cuisine. This dish is an unusual mingling of sauerkraut, tomato, pork, onion and sour cream along with that ever present Hungarian sweet paprika.

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